Sweet Coconut Shrimp (Print Version)
# Ingredients:
→ For the Shrimp Marinade
01 -
1 pound fresh shrimp, peeled and cleaned
02 -
1 large egg white
03 -
2 tablespoons water or Chinese cooking wine
04 -
1 teaspoon coarse sea salt
→ For the Creamy Coconut Sauce
05 -
¾ cup rich coconut milk
06 -
¼ cup granulated sugar
07 -
1 tablespoon mayonnaise (the secret ingredient!)
08 -
1 teaspoon white vinegar
09 -
1½ teaspoons cornstarch for thickening
10 -
¼ teaspoon coarse sea salt
11 -
1 teaspoon neutral cooking oil
12 -
1 teaspoon fresh ginger, finely minced
→ For the Crispy Coating
13 -
1 cup cornstarch
14 -
1 teaspoon baking powder
# Instructions:
01 -
In a medium mixing bowl, gently combine the cleaned shrimp with egg white, water, and salt. Mix everything together until the shrimp are well coated. Let them marinate for at least 10 minutes, or up to 4 hours if you have time. While they're soaking up those flavors, you can get the sauce ready.
02 -
Grab a small bowl and whisk together the coconut milk, sugar, mayonnaise, vinegar, cornstarch, salt, and 2 tablespoons of water until smooth. Heat a teaspoon of oil in a small pan over medium heat, then add the minced ginger and let it sizzle for about 45 seconds until fragrant. Pour in your sauce mixture and cook, stirring constantly, until it starts to bubble and thicken slightly. Remove from heat and set aside.
03 -
Mix the cornstarch and baking powder in a large bowl. Take about ¼ cup of this mixture and stir it right into your marinated shrimp. Then, one by one, roll each piece of shrimp in the remaining cornstarch mixture until completely coated and place them on a baking sheet. Heat about an inch of oil to 350°F in a heavy pot or deep skillet. Working in small batches, carefully drop the coated shrimp into the hot oil and fry for 1-2 minutes until they turn a beautiful golden brown. Transfer to a wire rack to drain off excess oil.
04 -
Gently reheat your coconut sauce over medium heat until it's nice and warm. Add all the crispy fried shrimp to the pan and toss everything together until each piece is completely glazed with that creamy, sweet sauce. Serve right away while the shrimp are still hot and crispy!
# Notes:
01 -
Store any leftovers in the refrigerator for up to 3 days in a sealed container
02 -
The secret to that authentic buffet taste is adding a tablespoon of mayonnaise to the coconut sauce
03 -
Make sure your oil temperature stays around 350°F for the crispiest results